In a large bowl, whisk together egg and milk. Add bread. Let stand 10 minutes, just until bread is softened. Add beef, garlic, pepper, salt and cayenne. Mix thouroughly with hands or wooden spoon. Shape into into about 48 one-inch balls.

In a 12" skillet heat oil over medium heat. Cook meatballs, half at a time, turning occasionally, until brown and crusty on the outside and no longer pink inside, approx 6 minutes per batch. Transfer meatballs to covered dish to keep warm. Drain fat from skillet; wipe out skillet.

Glaze:

1 C apple juice

1/4 C low sodium soy sauce

3 T packed brown sugar

1 1/2 t cornstarch

1 t ground ginger

1/4 t cayenne pepper

In a bowl, combine ingredients. In the same skillet over medium heat cook and stir sauce until thickened and bubbly. Cook and stir 2 more minutes. Return meatballs to skillet to glaze and heat through. Transfer to serving dish.